Guamanian Coconut Pulla

Ingredients

In this Guamanian adaptation of Pulla, the traditional Finnish recipe is enhanced with the addition of coconut milk, which infuses the dough with a tropical flavor. The buns are also glazed with a coconut glaze, adding a touch of sweetness and a hint of the Guamanian culinary influence. We alse have the original recipe for Pulla, so you can check it out.

• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/2 cup (113g) unsalted butter, melted 1/2 cup (113g) unsalted butter, melted
• 2 teaspoons active dry yeast 2 teaspoons active dry yeast
• 4 1/2 cups (563g) all-purpose flour 4 1/2 cups (563g) all-purpose flour
• 1 teaspoon ground cardamom 1 teaspoon ground cardamom
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 cup (60ml) warm water 1/4 cup (60ml) warm water
• 1/4 cup (50g) granulated sugar (for glaze) 1/4 cup (50g) granulated sugar (for glaze)
• 1/4 cup (60ml) coconut milk (for glaze) 1/4 cup (60ml) coconut milk (for glaze)
• Shredded coconut, for garnish Shredded coconut, for garnish

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 10g, 7g
• Carbohydrates (total, sugars): 42g, 12g
• Protein: 5g
• Fiber: 2g
• Salt: 0.3g

Preparation

1. 1.
   In a saucepan, heat the coconut milk over low heat until warm. Remove from heat and stir in the sugar and melted butter until dissolved.
2. 2.
   In a small bowl, dissolve the yeast in warm water and let it sit for 5 minutes until frothy.
3. 3.
   In a large mixing bowl, combine the flour, cardamom, and salt. Make a well in the center and pour in the coconut milk mixture and the yeast mixture. Stir until a soft dough forms.
4. 4.
   Turn the dough onto a lightly floured surface and knead for about 5-7 minutes until smooth and elastic.
5. 5.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
6. 6.
   Preheat the oven to 180°C (350°F). Punch down the dough and divide it into 12 equal pieces. Shape each piece into a bun and place them on a baking sheet lined with parchment paper.
7. 7.
   Cover the buns with a kitchen towel and let them rise for another 30 minutes.
8. 8.
   Bake the buns in the preheated oven for 15-20 minutes or until golden brown.
9. 9.
   In a small saucepan, combine the sugar and coconut milk for the glaze. Heat over low heat until the sugar is dissolved.
10. 10.
    Remove the buns from the oven and brush them with the coconut glaze while they are still warm. Sprinkle with shredded coconut for garnish.

Treat your ingredients with care...

• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
• Active dry yeast — Make sure the yeast is fresh and active. If it doesn't froth up after dissolving in warm water, it may be expired and should be replaced.
• Cardamom — For the best flavor, use freshly ground cardamom pods. If using pre-ground cardamom, adjust the amount to taste.

Tips & Tricks

• For an extra tropical twist, sprinkle the buns with toasted coconut flakes before serving.
• If you prefer a sweeter glaze, add a tablespoon of powdered sugar to the coconut glaze mixture.
• Serve the Guamanian Coconut Pulla warm with a cup of freshly brewed coffee or tea for a delightful breakfast or snack.
• These buns can be frozen after baking. Simply thaw and reheat in the oven before serving.
• Experiment with different spices such as cinnamon or nutmeg to add your own unique twist to the recipe.

Serving advice

Serve the Guamanian Coconut Pulla warm or at room temperature. They are delicious on their own or spread with butter or coconut jam.

Presentation advice

Arrange the Guamanian Coconut Pulla on a platter or in a basket lined with banana leaves for an authentic Guamanian touch. Sprinkle some extra shredded coconut on top for an attractive presentation.